I’ve always loved how Mexican cornbread balances savory and sweet flavors, and this recipe nails it. It’s moist, cheesy, and has just enough spice to keep things interesting. The secret lies in a few key ingredients that elevate it beyond the ordinary. If you’re looking for a side dish that steals the show, this cornbread might just become your new favorite. Trust me, it’s worth finding out what makes it so special.
Recipe
This homemade Mexican cornbread recipe is the kind of dish that transforms any meal into a fiesta—trust me, it’s that good. What sets it apart? The perfect blend of sweet cornmeal, smoky chili powder, and a touch of heat from jalapeños, all baked into a moist, golden loaf with just the right amount of crumb.
It’s got that irresistible balance of savory and sweet, with pockets of melted cheddar cheese and a hint of garlic that’ll make your kitchen smell incredible. I’ve made this countless times for family gatherings, and it’s always the first thing to disappear.
Plus, it’s surprisingly easy to whip up—no fancy techniques or hard-to-find ingredients here. Whether you’re pairing it with chili, serving it as a side, or just enjoying a slice on its own, this cornbread is guaranteed to be a crowd-pleaser. Let’s get baking!
Ingredients
For the best homemade Mexican cornbread, it’s all about balancing savory and sweet flavors while keeping the texture perfectly moist and crumbly. Key ingredients like cornmeal and creamed corn give it that classic base, while jalapeños and cheese add a spicy, cheesy kick. Don’t skimp on the buttermilk—it brings a tangy richness that keeps the bread tender. Here’s what you’ll need:
- Cornmeal: The star of the show—use fine or medium grind for the best texture.
- All-purpose flour: Adds structure without making the bread too dense.
- Baking powder & baking soda: Essential for that perfect rise.
- Salt: Enhances all the flavors—don’t skip it!
- Sugar: Just a touch to balance the savory elements.
- Buttermilk: Keeps the bread moist and adds a tangy note. No buttermilk? Mix whole milk with a tablespoon of vinegar or lemon juice.
- Eggs: Adds richness and helps bind everything together.
- Creamed corn: Keeps the bread ultra-moist and adds a hint of sweetness.
- Oil or melted butter: Oil makes it extra moist, but butter adds a richer flavor—your choice!
- Jalapeños: Fresh, diced jalapeños bring heat. Remove the seeds for a milder kick.
- Shredded cheese: Cheddar or Monterey Jack works best for that melty, cheesy goodness.
- Optional add-ins: Green onions, cilantro, or even crumbled cooked bacon for extra flavor.
Pro tip: Use freshly grated cheese—it melts better than pre-shredded! And if you love heat, leave a few jalapeño seeds in for an extra kick.
How to Make the Best Best Mexican Cornbread Recipe
Pour the batter into the prepared skillet or pan. Use a spatula to spread it evenly. A cast-iron skillet gives the edges a crispy finish, but a regular baking dish works too.
Bake for 20–25 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean. The top should be golden brown and slightly springy to the touch.
Let it cool for 10 minutes before slicing. This allows the cornbread to set and makes it easier to cut into clean slices. Serve warm with butter or honey for extra flavor.
If using a different pan size, adjust the baking time. A smaller pan may need a few extra minutes, while a larger one might bake faster. Keep an eye on it to avoid overbaking.
No buttermilk? Make a quick substitute. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using—it adds moisture and a slight tang.
Nutrition
This delicious homemade Mexican cornbread is packed with flavor and nutrients. Here’s a breakdown of its nutritional content per serving.
| Nutrition | Per Serving |
|---|---|
| Calories | 220 kcal |
| Fat | 9 g |
| Carbs | 30 g |
| Protein | 5 g |
| Fiber | 2 g |
| Sugar | 8 g |
Chef Tips
When making Mexican cornbread, I always recommend using fresh corn kernels if you’ve got them—they add a sweet, crisp texture that canned corn can’t match.
Don’t overmix the batter; a few lumps are fine. Preheat your skillet or pan for a crispy crust.
Add jalapeños or green chiles for heat, and sprinkle shredded cheese on top before baking for a gooey finish. Let it cool slightly before slicing.
